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Paleo Pancakes

Paleo

I made two different pancake recipes this morning to try and determine which was best. The first ones were quick, yummy, but a tad dry – but I may have overcooked them. The second recipe was more like a traditional pancake but I was so hungry by the time the second batch cooked that I forgot to take a photo! Try them both and see which ones you prefer – just make sure you have some ripe bananas and a can of coconut cream in the fridge the night before. The more over-ripe the bananas, the better for these recipes – for both the pancakes and the whipped coconut cream.

Mix eggs, almond butter and bananas in a mix master until well combined

Grease pan with coconut oil. Pour batter to create pancakes

Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes

To make the topping whip coconut cream, banana and vanilla bean together. Dollop onto pancakes and serve with fresh fruit

Pancakes # 2

4 eggs

1 cup coconut milk

1 vanilla bean, cut in half and scraped

1 tablespoon raw honey

1/2 cup coconut flour

1 teaspoon baking soda

1/4 teaspoon cinnamon

Coconut oil to cook

Method

Beat eggs until frothy. Mix in coconut milk, vanilla bean and honey

In a small bowl mix together coconut flour, baking soda and cinnamon

Combine dry mixture with and beat on medium speed (hand mixer) for about 30 seconds. Scrape down sides of bowl then mix on medium to medium-high for another minute or two or until the coconut flour is completely mixed into the batter

Grease pan with coconut oil. Pour batter to create pancakes. If the batter seems too thin you may need to add a small amout of coconut flour to achieve the desired consistency

Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes